Aseptic Protein Beverage and Method of Preparation

ABSTRACT

Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139° C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.

BACKGROUND OF THE INVENTION

The present invention pertains to beverage products and, moreparticularly, to the use of buffer systems in protein beverage products.

When producing, packaging and selling beverage products at large scale,certain issues can arise that might not be present when the beverageproducts are created on a smaller scale. For example, precipitation orgel formation can occur, which can cause difficulties during processingor result in an end product having a consistency or texture that isconsidered undesirable by a consumer. These issues are particularlyprevalent in connection with making protein drinks, specifically proteindrinks that rely on milk as a protein source. In addition, oneincreasingly popular goal when creating a food product is that the foodproduct conform to “clean label” standards, i.e., that the listedingredients of the food product are recognizable to a consumer. To date,overcoming the above issues has run afoul of the desire for a cleanlabel. As a result, there is a need in the art for a way to preventissues such as precipitation or gel formation from occurring in beverageproducts without the use of ingredients that fail to meet clean labelstandards.

SUMMARY OF THE INVENTION

The present invention is directed to aseptic beverage products andmethods of preparing aseptic beverage products. To prepare the asepticbeverage products, beverage ingredients are mixed together. The beverageingredients include a protein source, preferably a protein concentrate,and at least one buffering agent, with the at least one buffering agentincluding baking soda. Preferably, the at least one buffering agentfurther includes lemon juice concentrate. The pH of the beverageingredients is adjusted using the at least one buffering agent. Thebeverage ingredients are then heated, and the at least one bufferingagent prevents precipitation of the protein concentrate during heating.Afterwards, the beverage ingredients are packaged as a plurality ofaseptic beverage products.

In a preferred embodiment, the pH of the beverage ingredients isadjusted to a range of 6.7 to 7.0 and, more preferably, between 6.8 and6.9. Also, the protein concentrate is milk protein concentrate, and thebeverage ingredients further include almond cream and vanilla flavor,chocolate flavor or cocoa powder. Preferably, heating the beverageingredients includes heating the beverage ingredients by direct steaminjection.

Additional objects, features and advantages of the invention will becomemore readily apparent from the following detailed description ofpreferred embodiments thereof.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

Detailed embodiments of the present invention are disclosed herein.However, it is to be understood that the disclosed embodiments aremerely exemplary of the invention that may be embodied in various andalternative forms. The figures are not necessarily to scale, and somefeatures may be exaggerated or minimized to show details of particularcomponents. Therefore, specific structural and functional detailsdisclosed herein are not to be interpreted as limiting, but merely as arepresentative basis for teaching one skilled in the art to employ thepresent invention. Additionally, when a value of a property isspecified, the value is intended to encompass a range of values +/−5%.When the modifier “about” is used, the range is increased to +/−10%. Forexample, specifying a temperature of “100° C.” includes the range from95° C. to 105° C., and “about 100° C.” includes the range from 90° C. to110° C.

In connection with the present invention, an aseptic beverage wasdeveloped that contains almond milk as a base and a milk protein source,preferably a milk protein concentrate. During the scale up process, somefunctional issues were identified when direct heating was used. Inparticular, protein precipitation and gel formation were found to beoccurring as a result of direct steam injection. Without being bound toany particular theory, the current understanding is that these issueswere due to the interaction of gums with calcium from the milk proteinconcentrate. Surprisingly, the heat stability of the beverage increasedwhen a buffering agent was added, with the result being a stablebeverage with no observed precipitation. These results are shown belowin Table 1 for two different almond milk/milk protein concentratebeverage flavors: vanilla and chocolate. The buffering agent used waspotassium citrate.

TABLE 1 pH Before pH After Description Heating Heating ObservationVanilla Beverage 6.8 6.65 Small particles Sample (No Buffer) observed.Sample slightly more viscous than buffered sample. Vanilla Beverage 6.916.89 Heat stable: no Sample (Potassium precipitation or Citrate Buffer)flocculation observed. Chocolate Beverage 6.65 6.5 Small particlesSample (No Buffer) observed. Sample slightly more viscous than bufferedsample. Chocolate Beverage 6.67 6.68 Heat stable: no Sample (Potassiumprecipitation or Citrate Buffer) flocculation observed.

In connection with the addition of a buffering agent, it is beneficialto use the buffering agent to adjust the pH of the beverage to aspecific point prior to heat treatment of the beverage. In the case ofthe present almond beverage, the maximum heat stability is in the pHrange of 6.8 to 6.9. More generally, the almond beverage is heat stablein the pH range of 6.7 to 7.0 depending on the specific beverageformulation. However, the heat stability is considered poor in the pHrange of 6.3 to 6.6. In order to verify this determination, the heatstability of the beverage was tested and, more specifically, the heatstability of the milk concentrate. The heat stability of milk (or milkconcentrate) refers to the ability of milk to withstand very hightemperatures (e.g., ultra-high temperature processing or retortsterilization) without visible flocculation, precipitation, coagulationor gelation. The results of the heat stability testing are shown belowin Tables 2 and 3 for the vanilla and chocolate almond beverageformulations. Baking powder or lemon juice concentrate was added priorto heating to adjust the pH to the desired range.

TABLE 2 pH Before pH After Description Buffer Heating HeatingObservation Vanilla Baking Powder 6.99 6.89 Minor clots. Beverage SampleVanilla Baking Powder 6.86 6.78 No Beverage clots/precipitates. SampleVanilla No Buffer 6.79 6.74 No Beverage clots/precipitates. Sample(Control) Vanilla Lemon Juice 6.75 6.69 Very minor clots. BeverageConcentrate Sample Vanilla Lemon Juice 6.67 6.59 Clear clots andBeverage Concentrate precipitates. Sample Vanilla Lemon Juice 6.58 6.52Clear clots and Beverage Concentrate precipitates. Sample Vanilla LemonJuice 6.47 6.4 Clear clots and Beverage Concentrate precipitates. SampleVanilla Lemon Juice 6.38 6.37 Clear clots and Beverage Concentrateprecipitates. Sample

TABLE 3 pH Before pH After Description Buffer Heating HeatingObservation Chocolate Baking Powder 7.05 6.98 Minor clots. BeverageSample Chocolate Baking Powder 6.96 6.91 No Beverage clots/precipitates.Sample Chocolate Baking Powder 6.82 6.73 No Beverage clots/precipitates.Sample Chocolate Baking Powder 6.76 6.63 Minor clots. Beverage SampleChocolate Baking Powder 6.67 6.54 Minor clots. Beverage Sample ChocolateNo Buffer 6.58 6.42 Clear Beverage sedimentation, Sample clots and(Control) precipitates. Chocolate Lemon Juice 6.47 6.42 Clear clots andBeverage Concentrate precipitates. Sample Chocolate Lemon Juice 6.366.33 Clear clots and Beverage Concentrate precipitates. Sample

As noted above, the buffering agent originally used was potassiumcitrate. However, a beverage containing potassium citrate does not meetclean label standards. In an effort to produce a stable beverage thatmeets clean label standards, both cream of tartar (potassium bitartrate)and baking powder (typically, baking soda (sodium bicarbonate) and oneor more other acid salts) were added to the beverage in an attempt toprevent the milk protein from precipitating. Unfortunately, it was foundthat each of these ingredients failed to prevent protein precipitation.With respect to cream of tartar, it was determined that the addition ofcream of tartar to the beverage lead to the formation of small clotseven before heat treatment. Since cream of tartar is also a bufferingagent, one result of these efforts was a finding that not all bufferingagents are effective at preventing protein precipitation. It should alsobe noted that baking powder's ingredients (i.e., baking soda and otheracid salts) function as buffering agents. Although Tables 2 and 3 doindicate that certain formulations did not show clots or precipitates,these formulations were not stable. Instead, the formulations simplyfell within a certain pH range. Accordingly, fluctuations in pH couldlead to clots or precipitation. Fortunately, certain buffering agents doresult in stable beverages. Specifically, both baking soda alone andbaking soda in combination with lemon juice concentrate meet clean labelstandards and are effective at preventing protein precipitation duringdirect heating of the beverage. These results are shown below in Tables4 and 5. With respect to the baking soda and lemon juice concentrate,the effectiveness of this combination is due, at least in part, to thecreation of sodium citrate in situ. Sodium citrate is a buffering agent,which is created, in the present case, by the reaction of sodiumbicarbonate (i.e., baking soda) with citric acid from the lemon juiceconcentrate.

TABLE 4 pH Before pH After Description Buffer Heating HeatingObservation Vanilla Baking Soda 6.98 6.94 Stable: no Beverage and Lemonclots/precipitates. Sample Juice Concentrate Vanilla Baking Soda 6.946.89 Stable: no Beverage and clots/precipitates. Sample Lemon JuiceConcentrate Vanilla Baking Soda 6.93 6.88 Stable: no Beverageclots/precipitates. Sample Vanilla Baking Soda 6.84 6.78 Stable: noBeverage clots/precipitates. Sample Vanilla Baking Soda 6.82 6.73Stable: no Beverage and Lemon clots/precipitates. Sample JuiceConcentrate Vanilla No Buffer 6.77 6.72 No Beverage clots/precipitates.Sample (Control) Vanilla Cream of 6.66 Not Tested Small clots BeverageTartar before heating. Sample Vanilla Cream of 6.54 Not Tested Smallclots Beverage Tartar before heating. Sample Vanilla Cream of 6.46 NotTested Small clots Beverage Tartar before heating. Sample Vanilla Creamof 6.33 Not Tested Small clots Beverage Tartar before heating. Sample

TABLE 5 pH Before pH After Description Buffer Heating HeatingObservation Chocolate Baking Soda 6.99 6.88 Stable: no Beverageclots/precipitates. Sample Chocolate Baking Soda 6.98 6.81 Stable: noBeverage and Lemon clots/precipitates. Sample Juice ConcentrateChocolate Baking Soda 6.89 6.84 Stable: no Beverage clots/precipitates.Sample Chocolate Baking Soda 6.85 6.79 Stable: no Beverage and Lemonclots/precipitates. Sample Juice Concentrate Chocolate Baking Soda 6.816.7 Stable: no Beverage and Lemon clots/precipitates. Sample JuiceConcentrate Chocolate Baking Soda 6.78 6.74 Minor Beverageclots/precipitates. Sample Chocolate No Buffer 6.67 6.56 Minor Beverageclots/precipitates. Sample Chocolate Cream of 6.54 Not Tested Smallclots Beverage Tartar before heating. Sample Chocolate Cream of 6.42 NotTested Small clots Beverage Tartar before heating. Sample ChocolateCream of 6.26 Not Tested Small clots Beverage Tartar before heating.Sample

In addition to the above, it was also determined that a longer hydrationor homogenization step is beneficial as it ensures proper dissolution ofthe ingredients. Since some of the ingredients, such as almond cream,have very low heat stabilities, proper dissolution of the ingredientsimproves the overall heat stability of the beverage. When at themanufacturing location, proper hydration and dissolution steps are takento ensure the product is safe, e.g., high shear mixing, predeterminedhydration times based on ingredients employed, thermal processingcontrols and uniform ingredient protocols. In this manner, destructivefactors, such as variations in the pH of the ingredients, city water orthe like which can cause the pH of the beverage to fluctuate to a“danger zone” where precipitation will occur, are avoided.

In connection with the process for preparing beverage products inaccordance with the present invention, initially beverage ingredientsare mixed together. These beverage ingredients include proteinconcentrate and at least one buffering agent. However, it should berecognized that a variety of possible beverage ingredients are known inthe art and usable in connection with the present invention. Exemplarybeverage formulations are provided below in Tables 6 and 7.Specifically, Table 6 provides a formulation for a vanilla almondbeverage, and Table 7 provides a formulation for a chocolate almondbeverage. The amount of the at least one buffering agent to be used isselected in order to provide a desired pH upon mixing (and prior to anyheat treatment). In connection with the almond beverages of the presentinvention, the desired pH range is preferably between 6.7 and 7.0.Additionally, in preferred almond beverage formulations, the proteinconcentrate is milk protein concentrate, and the at least one bufferingagent is baking soda or baking soda and lemon juice concentrate. Aftermixing, the beverage ingredients are heat treated. This heat treatmentinvolves heating the beverage ingredients to at least 139° C., with theat least one buffering agent serving to prevent protein precipitationand gel formation during heating. Preferably, the heat treatmentincludes heating the beverage ingredients by direct steam injection.After the heat treatment, the resulting beverage can be packaged as aplurality of individual beverage products. This packaging can take avariety of forms including cartons or bottles, for example.

TABLE 6 Baking Soda Baking Soda and Only Lemon Juice Ingredient % %Water 85.41175 85.41175 Sugar 6.3 6.3 Milk protein concentrate 4.8854.885 Almond cream 2.2 2.2 Canola oil 0.6 0.6 Vanilla flavor 0.25 0.25Carrageenan 0.119 0.119 Lecithin 0.079 0.079 Gellan gum 0.055 0.055Baking Soda 0.02 0.08 Antifoam 0.00025 0.00025 Lemon juice concentrate 00.1

TABLE 7 Baking Soda Baking Soda and Only Lemon Juice Ingredient % %Water 84.77175 84.77175 Sugar 6.3 6.3 Milk protein concentrate 4.4854.485 Almond cream 2.2 2.2 Cocoa powder 1.2 1.2 Canola oil 0.4 0.4Chocolate flavor 0.24 0.24 Carrageenan 0.119 0.119 Lecithin 0.079 0.079Gellan gum 0.055 0.055 Baking soda 0.036 0.08 Antifoam 0.00025 0.00025Lemon juice concentrate 0 0.066

Although exemplary beverage formulations are provided above, it shouldbe recognized that the present invention can be used in connection withother beverages where protein precipitation or gel formation is anissue. Similarly, the amount of buffering agent added will vary basedon, for example, the amount of protein and the pH of the beverage beforethe addition of the buffering agent. In any case, it should be readilyapparent that the present invention prevents precipitation and gelformation from occurring in beverage products while still allowing thesebeverage products to meet clean label standards. Although described withreference to preferred embodiments, it should be readily understood thatvarious changes or modifications could be made to the invention withoutdeparting from the spirit thereof. In general, the invention is onlyintended to be limited by the scope of the following claims.

1. A method of preparing aseptic beverage products comprising: mixingbeverage ingredients, with the beverage ingredients including a proteinsource and at least one buffering agent, the at least one bufferingagent including baking soda, wherein mixing the beverage ingredientsincludes adjusting the pH of the beverage ingredients to a level between6.7 and 7.0 using the at least one buffering agent; heating the beverageingredients to at least 139° C., with the at least one buffering agentpreventing precipitation of the protein source during heating; andpackaging the beverage ingredients as a plurality of aseptic beverageproducts.
 2. The method of claim 1, wherein the at least one bufferingagent further includes lemon juice concentrate.
 3. The method of claim2, wherein adjusting the pH of the beverage ingredients includesadjusting the pH of the beverage ingredients to a level between 6.8 and6.9 using the at least one buffering agent.
 4. The method of claim 3,wherein the protein source is a milk protein source.
 5. The method ofclaim 4, wherein the milk protein source is a milk protein concentrate.6. The method of claim 5, wherein the beverage ingredients furtherinclude almond cream.
 7. The method of claim 6, wherein the beverageingredients further include vanilla flavor, chocolate flavor or cocoapowder.
 8. The method of claim 5, wherein heating the beverageingredients includes heating the beverage ingredients by direct steaminjection.
 9. A mixture of beverage ingredients comprising: a proteinsource; and at least one buffering agent, the at least one bufferingagent including baking soda, wherein the at least one buffering agent isconfigured to prevent precipitation of the protein source during heatingof the mixture to a temperature of at least 139° C., and wherein the pHof the mixture is between 6.7 and 7.0 prior to the mixture being heatedto at least 139° C.
 10. The mixture of claim 9, wherein the at least onebuffering agent further includes lemon juice concentrate.
 11. Themixture of claim 10, wherein, prior to the mixture being heated to atleast 139° C., the pH of the mixture is between 6.8 and 6.9.
 12. Themixture of claim 11, wherein the protein source is a milk proteinsource.
 13. The mixture of claim 12, wherein the milk protein source isa milk protein concentrate.
 14. The mixture of claim 13, wherein themixture further comprises almond cream.
 15. The mixture of claim 14,wherein the mixture further comprises vanilla flavor, chocolate flavoror cocoa powder.